"Let your food be the best medicine" Hippocrates

Macrobiotic consultation: nutritional energy and diet therapy
Macrobiotics is not only a diet, a regimen. It’s a lifestyle that has the ultimate objective to help us develop our human potential, to be guided by the laws of nature from a biological standpoint (through food), ecological, social and spiritual (treating others with love and understanding, and assuming our responsibility as a small link in a great chain of beings and phenomena).

The origin is the Greek word "Macro - Large" and "Bios - Life." And not only means "Great Life." Also the ability to live in a grand and magnificent way.
At that level, food is important, essential, because it provides the biological basis, the health to enjoy life in all its glory.
And to be sensitive to our surroundings. We are literally what we eat.
Food creates our blood that will nourish the cells, organs, the brain.
Without food, life is not possible.

The word Macrobiotic was used by Greek philosophers like Hippocrates.
In the eighteenth century by a German professor of medicine, medical personnel of Goethe, named Christoph Von Hufeland who wrote a book "The Macrobiotic, the art of prolonging life." Where recommendations prescribe very similar to those of modern Macrobiotics.
The first macrobiotic organization, was called -Sokuiokai- In the late 19th century, a Japanese army doctor, Sagen Ishisuka, was cured of an incurable kidney disease from allopathic medicine, following a diet based on grains and vegetables.

He founded the first macrobiotic organization, called "Sokuiokai" and was extremely popular in Japan in the late nineteenth and early twentieth century.

For Ishizuka all health and social problems, has its origin in poor nutrition.
And for him all the problems could be corrected by adopting a proper food practice for human biological makeup, in particular the use of whole grains and vegetables as main food.
Ishizuka’s work was continued and developed by George Ohsawa, who in the 30’s brought those lessons to Europe, particularly France and Belgium, Ohsawa advised according to the status of each individual.
For him, practicing Macrobiotics was eating, according to the needs and changing age of each.

For some people fasting may be the best therapy to other eating enough variety and fun will be the solution. Although the daily practice of whole grains and vegetables remain the most appropriate food for humans, and therefore help create and maintain health.

The teachings of George Ohsawa, the next generation disciples, scattered the east. Michio and Aveline Kushi in particular, and in the present generation especially European and American scholars.
Michio Kushi, who lives in the United States, developed a simple model to understand power and more adapted to modern life, called Standard Macrobiotic Diet, a food model used by most practitioners of macrobiotics today.

Macrobiotic Food and Lifestyle

macrobiotic food & lifestyle

The most important aspects of Macrobiotic Food and Lifestyle are:

Macrobiotic Food & Lifestyle
- You should eat according to our biology, man is by
  nature appointed to eat mostly plant foods,
  particularly cereals and vegetables, despite having
  the ability to digest everything.
- Food should be reflected by the geographic location
  and climate in which we should be adapted to
  different climates and habitats. It should also be
  traditional, that is, we must choose a style of food
  that has been practiced for centuries (cereals,
  vegetables and legumes are part of the basic food
  of mankind for thousands of years. And these habits
  are being altered in recent decades)
- The notion of polarity, or the theory of Yin-Yang, is an essential part of this
   lifestyle. The idea that all phenomena, including food, is energetic, metaphysical.
   And that harmony is achieved when we balance these two poles, Yin and Yang, in
   our lives.
We have free will to choose to eat and live as we want, but there is an inherent responsibility to each of the decisions we make.
There are no forbidden foods, but there is a yardstick by which we can choose more healthy and conscious.

Essentially, the practice of Macrobiotics, health and happiness begins with each one of us and our lives are largely a reflection of our choices and priorities.


Macrobiotic Food Model Standard Diet

Macrobiotic Food Model

Macrobiotic Food Model - Standard diet

Standard Diet

50 to 60% of the daily diet should be whole grains. Whole grains include brown rice, barley, millet, oats, corn, wheat, rye, buckwheat, couscous, bulgur, oatmeal, barley flakes, flour, bread, etc. Preference should be given to cereal grains, particularly if there are serious health problems. Since the grains in flour form are harder to digest, and when oxidized loses many properties.

Soup must be 1 or 2 times a day. Soups are mostly vegetables, but may also include cereals, legumes, seaweed, fish.
A soup also highly recommended, is Miso Soup, due to the beneficial effects of miso (fermented soybean paste) in the regeneration of the intestinal flora.

25 to 35% of mixed vegetables. The vegetables must be cooked in different ways.
But it is important to some is cooked for a long time, and other slightly or eaten raw in salad form. Everyday vegetables include: onions, carrots, squash, broccoli, cabbage, parsley, turnips, brussels sprouts, and mushrooms, sprouts, turnip greens, cabbage.
Vegetables such as potatoes, tomatoes, eggplants, are generally advised against, or very occasionally be used if you have a good health.

10 to 15% of food: legumes, vegetables and derivatives from algae
Legumes include peas, lentils, adzuki, white beans, beans, and all legumes available in different climates.

Derivatives from legumes such as tofu, tempeh, natto, seitan (in this case is a derivative of wheat, but it is a food with high protein content, so they are included here) can and should also be used regularly.
The algae were used for many years in different cultures and used in small amounts, cooked with vegetables, legumes or cereals. Algae for regular use have names like wakame, kombu, Aram, Hizikia & nori, among others.



- Soups

- Legumes and

- Whole Grains

- Vegetables


Macrobiotic Food Model

Besides the foods mentioned above, in varying amounts include the following foods:

- Seeds and nuts.
  Sesame seeds, pumpkin, sunflower, hazelnut. Almonds, walnuts, pine nuts.

- Seasonal fruits and geographical area in which we live.
  Apples, pears, apricots, peaches, nuts, melon, watermelon, grapes, etc.

- Fish, preferably white. Hake, sole, turbot, sea bream.

- Various beverages, including traditional tea (Bancha tea), coffee grains,
  vegetables or fruit juices
. If you have a good health, in special situations a small
  amount of alcoholic beverages such as beer, wine or malt whiskey.

- Oils and condiments such as sesame oil, sunflower, corn, spices and rice
  vinegar, umeboshi plum vinegar, ginger, some herbs
  The oils must be cold-pressed and not extracted with solvents at high temperature
  petroleum-based chemicals (like most oils on the market).

- Condiments for table use, but only used in very small quantities, are quite
  important, especially gomasio if health problems are present.
  The main seasonings (sesame seeds with salt), umeboshi (plum pickle), tekka
  (condiment produced from different roots), sesame seeds, onion relish.

* In practice it is considered that macrobiotic lifestyles avoid or use very rarely, red or white meat, eggs, dairy products, sugar, vegetables or fruits of tropical origin, solanaceous vegetables, coffee or black tea, refined foods with chemicals and frozen products.

The most important part of the scheme is Macrobiotic cooking.
The dietary model described here is extremely tasty and varied, if it is practiced appropriate in the kitchen. It can also be quite austere and tasteless if the recipe is not well-made. Therefore it is advisable to attend cooking classes, consult cookbooks, seek help from more experienced people.

In either case, start using daily grains, vegetables and legumes in your diet can contribute to improved health and quality of life.


by Beatriz Armero Jiménez
Diploma in Nursing - Masters in Nutrition and Dietetics -
Macrobiotic Training - Traditional Chinese Medicine - Auricular Therapy

BASIC MACROBIOTIC RECIPES by Beatriz Armero Jiménez Brown rice pressure cooker

Ingredients: rice, salt, a piece of kombu seaweed.

Quantity: 1 / 3 cup of rice per person per serving.

Wash rice in several waters rinsing until clean. Soak rice in double the amount of water for 6 hours or better overnight. Put in pressure cooker with a pinch of salt and a piece of kombu seaweed and cook over low heat for 45 min.
BASIC MACROBIOTIC RECIPES by Beatriz Armero Jiménez Gomasio

Ingredients: white sesame salt

Quantity: salt and sesame in the proportions 1:20.

We toasted white sesame rinsing first (so as not to burn) and then pan over high heat stirring continuously. As the seeds start popping is done. (Check that is crispy and tasty to eat.) The seeds should not change color, just swell. Immediately put a plate out of the pan to prevent burning. Heat salt in skillet. Grind very fine salt in a mortar striatum (Suribachi) and then add the seeds and grind it all together (the fat surrounding the hot seeds raw salt, thus avoiding that is harmful). It must be tasty but not too salty. Ideal with cereal or vegetables.

Indications: Stimulates digestion and the nervous system. It’s great for all kinds of diseases Yin. It is a great strengthener of the immune system. Cholesterol solvent. Cramps, headaches Yin rate, dizziness, vomiting, hiccups. It is a powerful alkalizing the blood.
BASIC MACROBIOTIC RECIPES by Beatriz Armero Jiménez Azukis with pumpkin

Ingredients: azukis, kombu seaweed, squash into chunks, salt and soy sauce.
Quantity: 1 / 6 cup of azukis ration per person aprox 5cm alga.

The azukis soak overnight. With its soaking water, the piece of kombu and put the pumpkin in a pressure cooker cook over low heat for 50 min. Open the pot, add salt and cook 10-20 minutes more or until very tender. At the end season with a dash of soy sauce (soy sauce) for flavor.

Indications: For the kidney, all types of kidney problems, deficiencies, infections, etc.. Diabetes and hypoglycemia, excessive hunger, lack of energy, all genitourinary disorders.
BASIC MACROBIOTIC RECIPES by Beatriz Armero Jiménez Miso soup

Ingredients: water, vegetables, chopped wakame seaweed, miso and parsley oil.
Quantity: 1 / 2 cup water and 1 / 2 teaspoon of miso per person.

Put in a saucepan the water and chopped vegetables. We cook to taste, from 5 min to 25 min, as we want the soup cool or warm us up more. In the last 5 minutes add the bits of wakame seaweed. We separated a bit of hot liquid soup, dilute the miso and add it again, do not boil so that it retains its properties as a fermented food.

Purpose: Strengthens the intestines, cleanses the body of mucus. Reconstructs the intestinal flora, enhances digestion. Purifies the body from the effects of nicotine and alcohol and protects radioactive attacks. For all skin problems, allergies, flatulence. Used for all kinds of diseases Yin, provides lots of energy.

The composition of miso are enzymes and lactobacilli.

It’s good for ancient deposits of saturated fat. It would be good to take a miso soup a day.
BASIC MACROBIOTIC RECIPES by Beatriz Armero Jiménez Kimpira of arame with tempeh

Ingredients: tempeh, arame, onion, carrots, oil and salt.
Quantity: to taste, a few persons algae to "give it color."

Wash and cut the tempeh into pieces. Fry with little oil until golden and dry oil well. Saute onions and shredded carrots. Add tempeh, seaweed and protection bottom water and simmer for 25-30 min. Season with a dash of soy (soy sauce)

Directions: This dish is very energetic and hard-contractante, so it is widely used following the delivery, to give strength to Hara and contract the abdomen. With arame is indicated in diseases of the genitourinary system, for its deep cleansing action.
BASIC MACROBIOTIC RECIPES by Beatriz Armero Jiménez Sole with Almonds

Ingredients: sole fillets, onion, almonds, olive oil and salt.
Quantity: 1 fillet and 1 teaspoon of oil per person maximum.

Cut onions in half moons and fry them in a preheated skillet with oil and salt. A high heat for 5 min. We add water and plug protection bottom of the pot, letting it cook for 10 minutes over low heat. Toasted almonds and a tiny chop. Uncover the pot, put the onion over the filet of sole and re-plugging. We let it steam for 5-10min or until done. We took the fish, we spent the onion through a food mill or blender to make a sauce. Serve the fish with the onion sauce over and garnish with chopped almonds.
BASIC MACROBIOTIC RECIPES by Beatriz Armero Jiménez Applesauce and pumpkin

Ingredients: apple, pumpkin, water, salt and thickener kuzu.

Quantity: to taste.

Cut the pumpkin and apple chunks and cook with little water and a pinch of salt to enhance its sweetness. When they are cooked to thicken the juice with a little diluted kuzu or arrowroot in cold water with warm water and move to desired consistency.

Note: You can vary the time you boil the sauce. The longer you cook it will be sweeter and give us more heat, boil a short time if the effect will be more refreshing.
BASIC MACROBIOTIC RECIPES by Beatriz Armero Jiménez Polenta (basic cooking)

Ingredients: corn polenta (corn meal), water and salt.
Quantities: 1:4 polenta: water. 1 / 4 cup per person.

Boil water and add the polenta slowly, stirring constantly so it does not clump. It is cooked over low heat for 15 min.

Note: The freshly cooked polenta has a texture of "mashed potatoes", but if it cools will take the form of mold that is also used for cakes, crackers and sweets.
Contact therapist, Beatriz Armero Jimenez

All info & reservation:

Beatriz Armero Jiménez

Diploma in Nursing Masters in Nutrition and Dietetics
Macrobiotic Training Traditional Chinese Medicine
Auricular Therapy

Tel.: 620 837 067


SHORTET VERD, Sant Jordi, Ibiza


C / Pyrenees, 11
Sant Jordi, Ibiza
Tel.: 971 30 80 30